Macaroni and cheese with roasted butternut squash

240

PREP TIME

25 min

TOTAL TIME

35 min

Makes

6 Servings

Macaroni and cheese with roasted butternut squash

Roberto Caruso

This indulgent, triple-tested macaroni and cheese recipe incorporates butternut squash for deeper flavour and a healthy infusion of vitamins.

Ingredients

  • 3 cups peeled, finely diced butternut squash , about 400 g
  • 1 tsp olive oil
  • 2 cups dry elbow macaroni pasta
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups 2% milk
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper , optional
  • 1 cup grated white cheddar , preferably aged
  • 1 cup grated light mozzarella
  • 1/2 cup grated gruyère
  • 1/3 cup panko bread crumbs

Instructions

  • Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to 500F.
  • Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain.
  • Melt butter in a medium saucepan over medium. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 min. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-inch- square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
  • Broil until top is golden, 2 to 3 min. Serve macaroni and cheese immediately.

Chatelaine Quickies: Macaroni and cheese with roasted butternut squash

Nutrition (per serving)

  • Calories
  • 425,
  • Protein
  • 21 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 20 g,
  • Fibre
  • 2 g,
  • Sodium
  • 454 mg.
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